Wah writing on this is not gonna help my dieting plans but I had it weeks back and this is a sure winner with most of my foodie friends and readers here. Was invited to check out Don Lechon, located at the back of Grandlink Square which is not easy to spot unless you walk inwards, and I was quite impressed with the food and passion in it!
Lechon, which means ‘Roasted Suckling Pig’ in Spanish is of Spanish origins. As Phillipines used to be under the ruling of the Spaniards, there are many dishes in today’s Filipino cuisine that are of Spanish origin. I have always a keen interest to know more about Pinoy cuisine after being exposed to some of the dishes like Lechon, Chicken & Pork Adobo, Asado and confectionery from the famous Goldilocks, like Polvoron, Mamon and my favourite, Ensaymada… I love cheese and everyone knows! Haha…
Ok back to Don Lechon, this quaint eatery has already a following as around the area lives many fellow Filipinos and this is truly comfort food for them. While they can cook many other items at home like Sinigang (Sour soup) and Kare Kare (Meat Stew), but the use of lechon in them makes a smoky difference! Started by a native Pinoy, Kris, who was originally from Manila and have been in Singapore for more than 8 years already. Going into this food business have always been his passion and to be honest, the food is really yummy and they do have dishes for one pax to groups. So to my Pinoy friends and readers in Singapore, you prolly know about this place already but you may wanna visit them soon!
Taste: Pretty authentic. All the meat bases are of Lechon cos Filipinos do not waste their food. Extra food are usually used in other dishes so there is no wastage! You know it’s good when you can see so many Pinoys frequenting this place! Really love some of the dishes here and will be heading back for more soon!
Portion: Average. Please note that there are Rice Meals prices and Ala Carte prices. Ask if not sure.
Price: Affordable. Ate others before and pretty ex.
Ambience: Al Fresco under tents. There are mozzies so please be prepared.
Location: 511 Guillemard Road #01-52 Grandlink Square (Facing river at far corner opposite Little Vietnam) Hours: 5-11pm (Daily)
Discovered another hidden gem today while I was looking for undiscovered food places in Geylang area during lunch today. This whole coffeeshop belongs to one owner and apparently their curry rice is quite popular too. But let’s focus on the roast meat stall first. 😉
Ordered my standard char siew and siew yoke rice as that is my benchmark to test for good roast meats. Siew yoke’s skin was crackling and the meat was tender while the char siew had lightly burnt ends and half fat proportions. Rice was little but I was ok with it as I didn’t wanna eat too much for lunch. The roast meats were charcoal roasted and really yummy. There goes my diet, damn.
I really hate the fact that I cannot update my blogs as frequent as I want to. Super annoying but work’s a chore hence have to sleep a little later just to type this entry out. 😦
There are just too many bloggers out there doing Top 10s for food places. So I’m starting WIWO for my next few write ups. WIWO simply means, ‘What I Would Eat’ at a certain location featuring 2-5 stalls depending on the place and presence of good food. One good example is UBI 350. UBI 350 is a coffeeshop with hidden gems and I have been patronising 2 stalls for almost a decade now. Check out the pics below:
FAR EAST CHICKEN RICE
CRISPY ROTI PRATA
Address: 350 Ubi Avenue 1
Far East Chicken Rice – Closed of Fridays. 10am till evening.
Ok this is my first time collaborating with my dear friend from Hong Kong, Christina who bought the pork and shared with me her recipe and how to roast this. The roast pork is actually quite easy to do just that try not to have it too often unless you get those Berkshire or Hungarian pork, where the fats are suppose to be good for you. 🙂
Sea Salt (Remember to recycle the salt after removing from the pork! I use it for cooking and cleaning chicken/fish)
Five Spice Powder
All base on agaration (estimate)… depending on how big a slab your pork belly is. White vinegar is not used here to prove that the skin can still be crispy without it. (I don’t have vinegar at home that’s why! ;P) You can use if you wanna follow the books. 😉
Check out the video below and don’t hate me for making you salivate! ;PPP